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The present article reviews the most commonly used methods, techniques and equipments for instrumental analysis of volatile (flavour) compounds in milk and dairy products. After listing some previous important review articles, several methods commonly used for sample treatment are described, as well as the following techniques for extraction and concentration prior to gas chromatographic (GC) analysis:...
In cheese, flavour and taste are, in great part, generated by the starters during the ripening stage. Proteolysis and lipolysis are the first steps of the elaboration of a large number of taste and odour compounds directly involved in the sensory quality of cheeses. The pathways used by the microorganisms to produce flavour compounds are still unclear in many cases. It would be useful for the starter-producing...
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